Instructions

In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.

Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil. Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.

Heat 50 g butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic. Mix the black garlic into the onion mixture.

Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.

Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked. Stir continuously.

The rice should be slightly ‘al dente’ but soft and loose. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.

Stir in the Parmesan cheese, 25g of butter and 30 – 50g of mascarpone cheese

Season to taste with salt and black pepper

Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.

Place all the ingredients with the exception of the creamed horseradish and snipped chives, into a food processor. Process until smooth. Season to taste with salt and black pepper. Add the creamed horseradish according to taste. Stir in the snipped chives.

]]>http://blackgarlic.com/category/recipes/creamy-cheese-and-black-garlic-dip/feed3Scallops with Black Garlic and Chorizohttp://blackgarlic.com/category/recipes/scallops-with-black-garlic-and-chorizo
http://blackgarlic.com/category/recipes/scallops-with-black-garlic-and-chorizo#commentsMon, 18 Jan 2010 20:51:04 +0000adminhttp://blackgarlic.com/?p=250This is an ideal starter for two or a pre-dinner nibble. It is also excellent as a lunch, served with a lemon vinaigrette rocket salad.

Ingredients

250g small queen scallops (these are sold in the fish counter in supermarkets)

50g chorizo sausage – finely diced

5 cloves of peeled black garlic – very finely sliced

Juice of half a lemon

1 tablespoon of freshly chopped parsley

1 tablespoon of freshly snipped chives

1 tablespoon of sherry

Lemon wedges for serving

Instructions

Pat the scallops dry with a kitchen towel.

Heat a large frying pan (no oil) and fry the chorizo sausage for 1 –2 minutes.

Add the scallops, sliced black garlic and stir-fry for about 4 minutes or until the scallops are cooked.

Ingredients

700g chicken breast – skin removed and cut into cubes
For the marinade

3 small shallots – peeled

1 clove of peeled black garlic

Half a teaspoon of lemon grass

1 tablespoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of turmeric

2 teaspoons of brown sugar

2 tablespoons of vegetable oil

2 tablespoons of smooth peanut butter

For the sauce

3 tablespoons of dark soy sauce

3 tablespoons of brown sugar

6 cloves of peeled black garlic

1 teaspoon of lemon juice

Half a teaspoon of lemongrass

3 tablespoons of smooth peanut butter

4 spring onions

200 ml creamed coconut milk/cream (ready made)

Salt

Instructions

For the marinade – Place all the ingredients (with the exception of the chicken) into a blender. Add the marinade to the chicken, cover and refrigerate over night in a non-metallic bowl.

To make the Black Garlic Saté Sauce:
Place all the ingredients into a blender. Blend together. Put the sauce into a saucepan and heat gently. (If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to taste.

To assemble:
Thread the cubes of chicken onto skewers. Cook them on the grill or barbecue them. Check the chicken is cooked thoroughly. Serve with the warm Black Garlic Saté Sauce.